from chapter 119 kitchens


Welcome to chapter 119 kitchens

Baked Cheese & Broccoli Patties

Healthy Low Fat, Low Calorie Recipe from Libby’s larder.


?? 2 teaspoons vegetable oil

?? 2 cloves garlic—minced

?? 1/2 onion chopped

?? 1 (12 ounce) bag frozen broccoli— defrosted

?? 3/4 cup panko bread crumbs

?? 1/2 cup sharp cheddar cheese

?? 1/3 cup parmesan cheese

?? 2 eggs—beaten

?? Salt and pepper.


1. Preheat the oven to 400 degrees.

Lightly grease a baking sheet lined with aluminum foil.

2. Heat the oil in a small pan over medium heat, add in the garlic and onions. Season with salt and pepper to taste. Sauté until onions and garlic are tender, set aside to cool.

3. Add the broccoli to a kitchen towel.  Wrap the towel around the broccoli and squeeze out the extra moisture. Pour the drained broccoli

into a large bowl, add the onion and garlic and mix gently.  

4. To the same bowl, add the panko, the cheese, eggs, and salt/pepper to taste. Mix together and form into patties, place on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip and bake for another 15 minutes until browned and crispy.

5. Yields about 8 broccoli patties.


Banana Pudding


* 2 bags Pepperidge Farm Chessman Cookies or 2 bags Vanilla Wafers

* 6 to 8 bananas, sliced

* 2 cups of milk

* 1 (5 oz) box French Vanilla pudding

* 1 (8 oz) package cream cheese

* 1 (14 oz) can sweetened condensed milk

* 1 (12 oz) container frozen whipped topping thawed, or equal amount sweetened whipped cream


1. Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top. 

2. In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer.

3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

4. Fold the whipped topping into the cream cheese mixture. 

5. Add the cream cheese mixture to the pudding mixture and stir until well blended.

6. Pour the mixture over the cookies and bananas and cover with remaining cookies.

7. Refrigerate

Hot Chili for Chilly Weather

1 pound ground turkey or very lean ground beef
1 large onion—finely chopped
5 oz pinto beans—rinsed and drained
8 1/2 oz corn—rinsed and drained
15 oz tomato sauce
14 1/2 oz diced tomatoes
10 oz diced tomato and green chilies
1 tbs. chili powder
1 tsp. Ground cumin
1/2 tsp. Garlic powder
1/2 tsp. Salt
In non stick skillet over medium heat, cook ground meat until meat is no longer pink; drain.
Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on “high” for 4 hours; remove lid and stir quickly halfway through.
Nutrition facts:
Servings—8 Carbohydrate—24g Protein—16g Fat—6g Saturated Fat—2g Sodium— 901mg Fiber—5

Cherry-Almond Cheesecake Bars

2/3 cup all-purpose flower
2/3 cup quick-cooking rolled oats
3 tbs. Packed brown sugar or 1-1/2 tsp. brown sugar substitute
2 tbs. Finely chopped almonds
1/4 cup butter
2 8 oz package reduced-fat cream cheese
1/3 cup granulated sugar or sugar substitute equivalent to 1/3 cup
2 tsp. Vanilla
1/4 teaspoon almond extract
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1/3 cup finely chopped dried cherrie
10 tbs. Fat-free frozen whipped dessert topping, thawed (optional)
2 tbs. Sliced almonds (optional)
1. Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In medium bowl, stir together flour, oats, brown sugar, and almonds. Using a mixer, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes.
2. Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust.
3. Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving.
4. Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator.
By Jeanette Terry, 11/09/11


(Prepare the day before)

1 (1- pound} can pear halves
1 (1-pound) can cling peaches
1 (1-pound) can pineapple tidbits
1 (1-pound) can apricot halves
12 maraschino cherries
3/4 cup light brown sugar
or 3/8 cup Splenda brown sugar blend
2 or 3 teaspoons curry powder
1/3 cup butter melted (or margarine)
2/3 cup blanched slivered almonds

Drain all fruit and cut in bite size pieces. Cut cherries in fourths.
Add sugar and curry to melted butter. Mix well to dissolve sugar.
Arrange fruit in layers alternating with nuts in casserole. Top with cherries..
Pour butter mixture over all and bake at 325 for 1 hour.
Refrigerate overnight.
Reheat at 350 before serving.

Yield 10 to 12 servings.

From Southern Living Party Cookbook 1972

Heart-Healthy Angel Bars

Submitted By:Unknown


  • 16 oz. pkg. Angel Food Cake Mix (1 step king)
  • 1 can lite cherry pie filling


Combine pie filling with dry cake mix and pour into a 15 x 10 inch jelly-roll pan that has been coated with Pam spray.

Bake at 350 degrees for 20 minutes

Dust with powdered sugar (optional)

Note: 1 bar equals 1 1/2 bread exchanges

Sugar-Free Pecan Pie

Submitted By: Unknown


  • 1 (9-inch) unbaked crust
  • 1 c sugar-fee syrup (maple)
  • 4 eggs
  • 1/8 tsp salt
  • 1 tsp vanilla
  • 6 pkg Sweet 'N Low
  • 2 Tbs oleo
  • 1 c pecans


Preheat oven to 350 degrees

Beat eggs slightly

Add syrup and vanilla

Melt oleo and mix

Add salt and Sweet "N Low sweetener

Beat well, add pecan, stir, and pour in a pie shell

Bake for 60 minutes or until center is firm

Vegetable Pizza
Yum! Veggie Pizza

Submitted By: Dixie Taylor


  • 2 cans crescent rolls
  • 2 - 8 oz packages of cream cheese
  • 1 envelope Hidden Valley Ranch Dressing
  • 3/4 cup mayonnaise
  • small amount of onion (optional)
  • 3/4 - 1 cup (all veggies combined): green peppers, radishes, red pepper, broccoli, cauliflower, mushrooms (all raw)
  • Cheddar cheese


Unroll rolls onto cookie sheet, press seam edges
Bake 350 degrees 7 - 10 minutes; Cool
Mix cream cheese, mayo and dressing mix; spread over rolls
Combine and toss veggies and cheese; sprinkle over rolls and press down
Chill 1 - 2 hours before cutting; a pizza cutter works well for cutting


Makes 64 bars.  Recipe can be made 24 hours before serving.

Hot Cappuccino Float

Submitted by: Judy Lund

Ooh! Cappucchino


  • 1/4 cup fat-free no-sugar-added vanilla ice cream
  • 1 envelope General Foods International Coffees Cappuccino or sugar free  Cappuccino (any flavor)
  • 1 cup hot fat-free milk


Place ice cream in large cup or mug
Prepare Cappuccino as directed on package, substituting hot milk for    the water
Pour over ice cream
Serve immediately


Special extra: serve with a cinnamon stick

Broccoli Slaw

Submitted by: Sue LongToss and Serve


  • 2 (3 oz) packages beef-flavored Ramen noodle soup
  • 1 (16 oz) package broccoli slaw
  • 1 cup sliced almonds, toasted
  • 1 cup sunflower seeds
  • Half a bunch of green onions, chopped
  • 1/2 cup sugar
  • 3/4 cup olive oil
  • 1/3 cup white vinegar or white wine vinegar


Remove flavor packets from soup mix and set aside
Crush noodles and place in bottom of large bowl (at least 3 quart size)
Top with slaw mix
Sprinkle with almonds, sunflower seeds and green onions
Whisk together contents from flavor packets, sugar, oil and vinegar   and pour over slaw
Cover and chill 24 hours

Toss before serving

Fat Free Corn Pudding

Submitted by: Charlotte Yeatts


  • 2 Tbs corn starch
  • 1/4 cup sugar (or same amt. "Splenda)
  • 2 large eggs (or egg beaters) lightly beaten
  • 1 can fat-free evaporated milk
  • 1 can cream style corn
  • "Pam" spray (or other vegetable spray)


Mix corn starch, sugar, and eggs
Add evaporated milk, cream style corn
Spray 1 to 1 1/2 quart baking dish
Pour mixture into "PAM" sprayed baking dish
Lightly spray top of ingredients with "Pam" spray
Bake in preheated 325-degree oven for 1 hour until knife inserted into center comes out clean

Note: Recipe can be doubled.  Add one can of drained regular corn to the ingredients.  Bake approximately 1 hour 15 min.

Sugar-free, Fat-free Hot Chocolate

Submitted by: Judy Lund


  • 3 cups fat-free dry milk
  • 1 cup "Splenda"
  • 1/2 cup baking cocoa
  • 1 small package sugar-free instant vanilla pudding mix
  • Cinnamon & nutmeg (optional)


Mix all ingredients together.
Mix 1/4 cup chocolate mix with 1cup HOT water

7 Layer Mexican Dip

Submitted by: Unknown


  • 1 cup fat-free sour cream
  • 2 Tbs reduced-sodium taco seasoning
  • 9 oz fat-free bean dip (approx. 1 heaping cup)
  • 6 oz guacamole (approx. 3/4/ cup)
  • 1/4 cup low-fat shredded cheddar cheese
  • 4 medium scallions chopped
  • 1 small tomato chopped
  • 6 medium black olives, sliced


Combine sour cream and taco seasoning; mix well
Spread bean dip on bottom of a 12-inch round glass serving bowl or   edged-platter
Top with guacamole, sour cream, cheese, scallions, tomatoes and olives.

Yields 12 servings (1/4 cup servings)

Savory Fresh Peach Salad

Submitted by: Unknown


  • 1 cup plain non-fat yogurt
  • 2 tsp fresh lemon juice
  • 2 tsp honey
  • 1 tsp "Dijon: mustard
  • 2 large fresh peaches, peeled and chopped
  • 1 celery stalk, chopped
  • 2 tsp sesame seeds
  • 1 Tbs minced fresh parsley
  • 1 Tbs fresh cilantro
  • 2 Tbs minced onions
  • 4 dried apricots, minced


Combine yogurt, lemon juice, honey and mustard In a small bowl or measuring cup
Toss together peaches, celery,sesame seeds, parsley, cilantro,  onions and apricots in a large bowl
Add yogurt mixture; toss again
Chill at least 3 hours before serving

Makes 4 servings

Nutritional information per serving:
95 calories; 1g fat; 18g carbs; 5g protein; 00mg cholesterol; 61 mg sodium


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